Crispy Parmesan Potatoes
Crispy Parmesan Potatoes are ready in 30ish minutes with a tender interior and a crispy cheese crust. Perfect quick side or appetizer!
Servings: 6 servings
Calories: 182kcal
Ingredients
- 1.5 pounds baby potatoes
- 3/4 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil divided
- 2 tablespoons parsley finely chopped (for garnish)
- Greek yogurt for serving, optional
Instructions
- Preheat oven to 400F. Rinse, dry and cut baby potatoes in half lengthwise.
- In a small bowl, add Parmesan cheese, Italian seasoning, garlic powder, salt, pepper and stir with a fork to combine.
- Brush most of 9x13 baking sheet, starting in the middle, with 1 tablespoon of olive oil and sprinkle 3/4th of cheese mixture over brushed surface.
- Arrange potatoes cut side down on top of cheese, pushing lightly down on them and arranging them tightly. Brush with remaining 1 tablespoon of olive oil and sprinkle with remaining Parmesan cheese mixture. If there is any extra cheese on the sides push it in closer to the potatoes.
- Bake for 25 minutes or until cheese is golden brown on the bottom and potatoes are fork tender. Remove from the oven, garnish with parsley and separate with a spatula.
- Serve hot with Greek yogurt or your favorite dip for serving.
Video
Notes
Store: Refrigerate covered in an airtight container for up to 3 – 4 days. Do not freeze.
Reheat in a microwave for 1-2 minutes or in the air fryer for 2-3 minutes at 400F.
Nutrition
Calories: 182kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 502mg | Fiber: 3g | Sugar: 1g